Cazcabel blanco tequila, lemon, cranberry, apple, cinnamon and proseco served over ice.

Honey Crisp Spritz

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Flaked wheat and oats make for a brilliant golden haze in this Unfiltered IPA. Hopped with Citra, Mosaic, and Simcoe.

In a large mash tun, combine the flaked wheat, flaked oats, pale malt, and caramel malt with 6 gallons of filtered water. Heat the water to 165°F (74°C) before adding the grains.

Prepare the Mash

Allow the mash to rest at 152°F (67°C) for 60 minutes, stirring occasionally to ensure even temperature distribution.

Mash the Grains

After the mash has rested, sparge the grains with 170°F (77°C) water to collect the wort in your brew kettle.

Sparge the Grains

Bring the collected wort to a rolling boil over high heat.

Bring to Boil

Once boiling, add the Citra hops and boil for 15 minutes.

Add Hops

After the initial 15 minutes, add the Mosaic and Simcoe hops and continue boiling for an additional 10 minutes.

Add Mosaic and Simcoe Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the American ale yeast.

Transfer to Fermenter

Seal the fermenter with an airlock and let it ferment at 68-72°F (20-22°C) for 1-2 weeks or until fermentation is complete.

Ferment

Dissolve the corn sugar in 2 cups of boiling water to create a priming solution.

Prepare Priming Solution

Add the priming solution to the fermenter and gently mix. Bottle the beer in sanitized bottles and cap them.

Bottle the Beer

Allow the bottles to carbonate at room temperature for 1-2 weeks before chilling and enjoying your Big Grove Easy Eddy IPA.

Carbonate

Flaked Wheat

Flaked Oats

Pale Malt (2-row)

Caramel Malt (40L)

Citra Hops

Mosaic Hops

Simcoe Hops

American Ale Yeast

Filtered Water

Corn Sugar

Big Grove Easy Eddy

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 Rice Saison

Make Big Grove Easy Eddy Recipe in just 3h 30m. Flaked wheat and oats make for a brilliant golden haze in this Unfiltered IPA. Hopped with Citra, Mosaic, and Simcoe.

Big Grove Easy Eddy Recipe

Descriptors

Tasting Notes

Food Pairings

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